Little Rooster Liquors November Newsletter

WINE FOR THANKSGIVING

What goes with turkey? How about Pumpkin Ale? ... Pumpkin Ale? I must admit I was skeptical, even though I certainly enjoy a hearty brew and pumpkin pie has always been a favorite of mine. But when the holiday season rolls around, I'm like most people: ale(s) first, followed eventually by a pumpkin dessert.

Boy, was I wrong. Pumpkin Ale from Post Road Brewing in Utica, NY, this month's featured brew at The Little Rooster, is festive and friendly and something that need not be saved for special occasions. It's an amber brew that's not sweet, nor "pumpkiny." But in its zesty finish, you'll detect just a hint of a mysterious spice that sets it apart from any other brew you've ever had.

My guess is that cinnamon, nutmeg or allspice - or maybe all three - found their way into this ale toward the end of the brewing process. The folks up in Utica have proved that you don't need to be Belgian to spice up an ale and not overdo it. So stop by The Little Rooster and take home a six pack of this seasonal ale. Just look for the only beer in the cooler with a bright orange pumpkin on the label.

This month's featured recipe is a pumpkin soufflé. Don't let "soufflé" scare you off. This one is easy as pie, but much more elegant. Served with a dollop of whipped cream or vanilla ice cream, it is absolutely one of the most memorable desserts I've ever had.

Pumpkin soufflé with whipped cream

Preheat the oven to 400 degrees and butter a shallow three quart baking dish. Whisk four eggs in a large bowl and then add 1 ½ cups canned pumpkin; 2 ½ cups of buttermilk and a half stick of unsalted butter, melted. In a separate bowl, whisk together 1 ½ cups of sugar; 1 ½ cups all-purpose flour; 1 ½ teaspoons baking power; 1 ½ teaspoons baking soda; ½ teaspoon ground cinnamon; ½ teaspoon freshly grated nutmeg and ½ teaspoon salt.

Add the dry ingredients to the pumpkin mix and whisk until blended. Pour into the buttered dish and bake in a water bath for 35 to 45 minutes. I call it a soufflé but it's really a baked custard. Whatever you call it, it's delicious.

-- Scott Brinckerhoff

Scott Brinckerhoff of Haddam is a freelance writer specializing in business communications. He also brews beer, keeps bees and cooks "seriously." Each issue, he'll provide offbeat comments on our monthly beer, along with a recipe.

It is said that bourbon was first distilled in 1789 by a Virginia minister, and by the
nineteenth century it had become an important regional industry. It makes a great
cocktail, of course, but is just as great in this rich sauce.

Crust
2 1/2 cups unbleached all purpose flour
1/4 cup sugar
1 teaspoon salt
1 teaspoon apple pie spice
1/2 cup (1 stick) chilled unsalted butter, cut into pieces
1/3 cup chilled solid vegetable shortening
7 tablespoons sour cream

Filling
3 pounds Golden Delicious apples, peeled, cored, cut into 1/2-inch-thick slices
2/3 cup sugar
1/4 cup all purpose flour
3 tablespoons minced crystallized ginger
2 tablespoons bourbon
1 teaspoon apple pie spice

Milk, Sugar, Vanilla ice cream

Cider-Bourbon Sauce
5 cups apple cider
5 tablespoons unsalted butter
2 tablespoons sugar
3 tablespoons bourbon

Makes about 1 cup

For Crust:
Mix flour, sugar, salt and apple pie spice in processor. Add butter and shortening and cut in until mixture resembles coarse meal. Add sour cream and blend in using on/off turns just until dough forms. Turn out dough onto lightly floured surface. Divide in half. Form each half into a ball; flatten into disk. Wrap each disk in plastic wrap and refrigerate 1 hour.

For Filling:
Preheat oven to 400°F. Toss first 6 ingredients together in bowl.
Roll out 1 dough disk between sheets of plastic wrap to 13-inch round. Peel off top sheet; invert dough into 9 1/2-inch deep-dish glass pie dish. Peel off plastic. Roll out remaining dough disk between sheets of plastic wrap to 13-inch round. Peel off top sheet of plastic. Mound filling in pie dish. Invert dough over filling. Peel off plastic. Pinch edges of dough to seal. Trim excess crust. Crimp edges decoratively. Cut 5 slashes in top of dough to allow steam to escape. Brush top with milk and sprinkle with sugar. Bake until golden brown, covering with foil if browning too quickly, about 1 hour.

Let pie stand until just slightly warm, about 1 hour. Serve pie with ice cream and Cider-Bourbon Sauce.

For the cider-bourbon sauce:
Boil apple cider in heavy medium saucepan until reduced to 3/4 cup, about 45 minutes. Add butter and sugar and whisk until butter melts. Boil 3 minutes, whisking occasionally. Remove from heat. Whisk in bourbon. Cool sauce completely before serving.

Serves 8.


Big Mamma's Negro Amaro Puglia, Italy The Negro Amaro grape is a vigorous and productive grape with a blue-black berry. It prefers arid grounds and warm climates. The wine that is derived from this grape is rich in color and is well-structured. It has a fruity fragrance and a characteristic aftertaste. This grape and its wines are very popular in Puglia. The Negro Amaro is often associated with a small amount of black Malvasia, which confers perfume and softness. Our featured wine - Big Mamma's - is from a Southern Italian 2000 vintage. It has an attractive combination of sweet ripe fruits with a touch of earthiness and dried herbs. It becomes rounded in the mouth with light, dry tannins to finish. It is especially good with homemade pasta and sauces, and pizza. As always, our featured wine is very affordable at just $7.99 per bottle all month at the Little Rooster.		Holiday season is here and the family get-togethers are right around the corner. We, at the Little Rooster, are here to assist you with all of your party planning needs. In this newsletter you will find need- to-know information regarding our November wine tastings as well as a host of related tidbits. Our long awaited website is up and running! Through our website you will be able to access our archived newsletters, recipes, check our wine of the month, research wines and beers, learn about our tastings and other specials. We will aim to educate and inform and hope that you will come back to visit us online often. Visit us at Littleroosterliquors.com and enjoy! The Guest of the Month. is a highlight in our newsletters where we will feature knowledgeable people in the wine, beer and food industries to help educate us on their expertise. This month is no different as I introduce you to Mr. Rob Ruzensky from Wine Merchants of Connecticut, a current supplier of many fine wines to the Little Rooster. In his article, Rob give us a brief history of bothers Ernest and Julio Gallo and their efforts to begin and maintain one of the most well-known wineries of the world. Rob has joined us on several Friday nights for wine tastings and is always helpful to all of my customers in their wine selection needs. His article about the Gallo brothers and their storied history is quite interesting and informative. I hope you enjoy his column as much as I did. Remember to also e-mail us with questions, comments, special order requests, and for estimates on supplies for your next party or event. Remember, we'll deliver within our area on the day of your event for larger orders.
Fri. 11/1 4:30-7:30 pm - Wine of the Month! - Big Mamma's Negro Amaro, 2000 Vintage Fri. 11/8 4:30-7:30 pm - Perry Creek El Dorado Chardonnay and Merlot Fri. 11/15 4:30 - 7:30 pm - 1998 Dry Creek Reserve Chardonnay and 1999 Pedroncelli Mother Clone Zinfandel Fri. 11/22 4:30 - 7:30 - J. Lohr Painter Bridge Chardonnay and Zinfandel/Shiraz		WINE FOR THANKSGIVING The holidays are upon us and right around the corner is Thanksgiving. As this holiday approaches many people around America get ready by inviting family and friends to a big feast. The dinner typically includes turkey, mashed potatoes and gravy, sweet potatoes, peas, carrots, cranberry sauce, rolls and or biscuits. Some families include pasta or lasagna and soup with their Thanksgiving meal. What a feast this is! You've finished dinner, and you are either having great conversation or perhaps relaxing by watching an exciting football game. Your not finished eating yet! Dessert is now being served, and the feast continues. This year it's your turn to bring the wine. What do you bring; red, white or both? The meal is so rich in flavors that a red wine will stand up to the meal nicely. Which red should you choose? Two reds come to mind; Zinfandel and Pinot Noir. Zinfandel consists of rich fruit flavors without being overwhelming, including a briary character with a slightly dry spicy finish. Pinot Noir is light in body with a mouthful of flavors, which will pair nicely with turkey, yet light enough to drink before dinner as well. If your family does not enjoy red wine, this will require you select a white wine. Now, this calls for a lush Chardonnay with oak flavors yet a dry finish, which will hold up to the full flavors of turkey and all its accompaniments. If you find out the wine has been provided for the main course, you may opt for wine to accompany dessert. A bottle of port or a late harvest wine, better known as dessert wines, would be the selection here because their sweetness will pair nicely with almost any dessert eloquently.
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The E & J Gallo Winery A Brief History Rob Ruzensky Wine Merchants of Connecticut "With perfection as our goal, we have always tried to do our best. Grape growing, wine making, production, marketing, and salemanship. It is still a goal for which we continue to strive in every aspect of our business." Those words from Ernest Gallo reflect what the E & J Gallo Winery has become over more than six decades. The world's foremost winery in the art and science of grape growing, winemaking, and worldwide distribution and marketing. It all started in 1933 for 24 year old Ernest and 23 year old 23 year old Julio. A $5,000 loan from Ernest's mother-in-law, and Julio's life savings of about $900, started their winery in Modesto, California. The brothers had no winemaking experience, but, with the help of a fried, they learned to make wine. They rented a railroad warehouse and purchased the equipment they needed, on credit. Before World War II, much of California wine was sold to bottlers throughout the country, in bulk. The bottlers would put their own labels on it and sell it stores and restaurants. Gallo was one of the first wineries to make the switch from selling in bulk to bottled and branded wine. In fact, by 1950, branded wines were in full distribution in six states. Ernest and Julio Gallo took advantage of television and its effect on the way products were bought and sold in America. By 1960, through successful advertising campaigns, Gallo was selling its wines all across the country. The 1970's came, and with it, Ernest and Julio turned their focus to developing higher quality table wines, as they were able to establish an adequate supply of quality grapes. With this focus on winemaking, and the need to oak ferment and age the wines, Gallo built an underground oak-aging cellar in Modesto in 1976. The new wines Gallo was developing would be identified by the type of grape from which they were made, such as, Chardonnay, Cabernet Sauvignon, etc. Higher quality packaging was also developed. In 1981, Gallo introduced its first oak-aged varietal win, Chardonnay. In the late 1980's, Gallo recognized the consumers need for more sophisticated and flavorful wines. With that, they turned to Sonoma County, where the climate and wine growing appellations were just right. They purchased additional wineries and vineyards in some of Sonoma's premier growing regions such as, Dry Creek Valley, Russian River Valley and Alexander Valley. Also, the Gallo of Sonoma Winery was constructed. Today, Gallo's portfolio continues to grow, with wines available from Italy, France, Australia and Argentina:; with much more to come.
What goes with turkey? How about Pumpkin Ale? ... Pumpkin Ale? I must admit I was skeptical, even though I certainly enjoy a hearty brew and pumpkin pie has always been a favorite of mine. But when the holiday season rolls around, I'm like most people: ale(s) first, followed eventually by a pumpkin dessert. Boy, was I wrong. Pumpkin Ale from Post Road Brewing in Utica, NY, this month's featured brew at The Little Rooster, is festive and friendly and something that need not be saved for special occasions. It's an amber brew that's not sweet, nor "pumpkiny." But in its zesty finish, you'll detect just a hint of a mysterious spice that sets it apart from any other brew you've ever had. My guess is that cinnamon, nutmeg or allspice - or maybe all three - found their way into this ale toward the end of the brewing process. The folks up in Utica have proved that you don't need to be Belgian to spice up an ale and not overdo it. So stop by The Little Rooster and take home a six pack of this seasonal ale. Just look for the only beer in the cooler with a bright orange pumpkin on the label. This month's featured recipe is a pumpkin soufflé. Don't let "soufflé" scare you off. This one is easy as pie, but much more elegant. Served with a dollop of whipped cream or vanilla ice cream, it is absolutely one of the most memorable desserts I've ever had. Pumpkin soufflé with whipped cream Preheat the oven to 400 degrees and butter a shallow three quart baking dish. Whisk four eggs in a large bowl and then add 1 ½ cups canned pumpkin; 2 ½ cups of buttermilk and a half stick of unsalted butter, melted. In a separate bowl, whisk together 1 ½ cups of sugar; 1 ½ cups all-purpose flour; 1 ½ teaspoons baking power; 1 ½ teaspoons baking soda; ½ teaspoon ground cinnamon; ½ teaspoon freshly grated nutmeg and ½ teaspoon salt. Add the dry ingredients to the pumpkin mix and whisk until blended. Pour into the buttered dish and bake in a water bath for 35 to 45 minutes. I call it a soufflé but it's really a baked custard. Whatever you call it, it's delicious. -- Scott Brinckerhoff Scott Brinckerhoff of Haddam is a freelance writer specializing in business communications. He also brews beer, keeps bees and cooks "seriously." Each issue, he'll provide offbeat comments on our monthly beer, along with a recipe.
It is said that bourbon was first distilled in 1789 by a Virginia minister, and by the nineteenth century it had become an important regional industry. It makes a great cocktail, of course, but is just as great in this rich sauce. Crust 2 1/2 cups unbleached all purpose flour 1/4 cup sugar 1 teaspoon salt 1 teaspoon apple pie spice 1/2 cup (1 stick) chilled unsalted butter, cut into pieces 1/3 cup chilled solid vegetable shortening 7 tablespoons sour cream Filling 3 pounds Golden Delicious apples, peeled, cored, cut into 1/2-inch-thick slices 2/3 cup sugar 1/4 cup all purpose flour 3 tablespoons minced crystallized ginger 2 tablespoons bourbon 1 teaspoon apple pie spice Milk, Sugar, Vanilla ice cream Cider-Bourbon Sauce 5 cups apple cider 5 tablespoons unsalted butter 2 tablespoons sugar 3 tablespoons bourbon Makes about 1 cup For Crust: Mix flour, sugar, salt and apple pie spice in processor. Add butter and shortening and cut in until mixture resembles coarse meal. Add sour cream and blend in using on/off turns just until dough forms. Turn out dough onto lightly floured surface. Divide in half. Form each half into a ball; flatten into disk. Wrap each disk in plastic wrap and refrigerate 1 hour. For Filling: Preheat oven to 400°F. Toss first 6 ingredients together in bowl. Roll out 1 dough disk between sheets of plastic wrap to 13-inch round. Peel off top sheet; invert dough into 9 1/2-inch deep-dish glass pie dish. Peel off plastic. Roll out remaining dough disk between sheets of plastic wrap to 13-inch round. Peel off top sheet of plastic. Mound filling in pie dish. Invert dough over filling. Peel off plastic. Pinch edges of dough to seal. Trim excess crust. Crimp edges decoratively. Cut 5 slashes in top of dough to allow steam to escape. Brush top with milk and sprinkle with sugar. Bake until golden brown, covering with foil if browning too quickly, about 1 hour. Let pie stand until just slightly warm, about 1 hour. Serve pie with ice cream and Cider-Bourbon Sauce. For the cider-bourbon sauce: Boil apple cider in heavy medium saucepan until reduced to 3/4 cup, about 45 minutes. Add butter and sugar and whisk until butter melts. Boil 3 minutes, whisking occasionally. Remove from heat. Whisk in bourbon. Cool sauce completely before serving. Serves 8.